Out of Egg, one case
Mayonnaise as egg substitute: baking
3 options, ranked, with the exact amount
Use Mayonnaise
3 tablespoons mayonnaise for every 1 egg
Mayonnaise can be used as an egg substitute in baking: use 3 tablespoons mayonnaise per egg. It provides moisture, fat, and binding properties that help create tender, moist baked goods.
- Best for —
- cakes
One casethe full mayonnaise card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg |
|---|---|---|
| 1 | Mayonnaisecakes | 3 tablespoons |
| 2 | Mayonnaise + watercakes | 3 tablespoons mayonnaise + water to loosen |
| 3 | Mayonnaise + milkcakes | 3 tablespoons mayonnaise + milk to loosen |
Mayonnaise
neutral taste · adds moisture and tenderness
Mayonnaise works as an egg substitute because it contains eggs, oil, and vinegar. It provides moisture, fat, and binding properties that help create tender, moist baked goods.
- Best for
- cakes, muffins, quick breads, when you want moisture and tenderness
Use 3 tablespoons mayonnaise per egg. It adds moisture and helps create tender texture. Works well in cakes, muffins and quick breads. Regular mayonnaise contains egg, so it is not a swap for an egg allergy or vegan baking.
Mayonnaise + water
neutral taste · adds moisture and binding
A combination of mayonnaise and water provides the right balance of moisture and binding. It's good for recipes that need extra moisture.
- Best for
- cakes, muffins, when you want extra moisture, tender baked goods
Start with 3 tablespoons mayonnaise per egg. If the batter is stiffer than usual, loosen it with water, 1 teaspoon at a time. Provides moisture and binding.
Mayonnaise + milk
neutral with dairy notes
Mayonnaise with milk provides moisture and richness. It's good for recipes that need both moisture and dairy flavor.
- Best for
- cakes, muffins, when you want richness, dairy-based recipes
- Texture
- adds moisture and richness
Start with 3 tablespoons mayonnaise per egg. If the batter is stiffer than usual, loosen it with milk, 1 teaspoon at a time. Adds moisture and richness.
How it behaves in this recipe
Mayonnaise works as an egg substitute because it contains eggs, oil, and vinegar, providing the moisture, fat, and binding properties that eggs typically provide in baking. It's particularly effective in recipes that need moisture and tenderness.
Tips for substituting egg
7 tips- Use 3 tablespoons mayonnaise per egg in most baking recipes
- Mayonnaise works best in cakes, muffins, and quick breads
- If the batter is stiff, loosen it with a little water or milk
- Mayonnaise adds tenderness and helps create moist baked goods
- It works well in recipes that call for oil and eggs
- For best results, use room temperature mayonnaise
- Test your substitute in a small batch first to ensure proper texture
Notes on egg
- For basic substitution, use 3 tablespoons mayonnaise per egg
- If the batter is stiff, loosen it with a little water or milk
- For richness, use mayonnaise as a direct substitute
- For tender baked goods, mayonnaise works well in most recipes
- For best results, use room temperature mayonnaise
Questions
5 questionsCan I use mayonnaise instead of eggs in baking?
Yes, mayonnaise can be used as an egg substitute in baking! Use 3 tablespoons mayonnaise per egg. It provides moisture, fat, and binding properties that help create tender, moist baked goods.
What's the ratio for mayonnaise to eggs?
Use 3 tablespoons mayonnaise per egg. This provides the right amount of moisture and binding properties. If the batter is stiff, loosen it with a little water or milk.
Does mayonnaise work in all baking recipes?
Mayonnaise works best in cakes, muffins, and quick breads. It may not work well in recipes that need whipped egg whites or specific egg functions. Test in a small batch first.
Can I use mayonnaise in cake mix?
Yes, mayonnaise works well in cake mix! Use 3 tablespoons mayonnaise per egg called for in the recipe. It adds moisture and helps create tender, moist cakes.
Why does mayonnaise work as an egg substitute?
Mayonnaise works as an egg substitute because it contains eggs, oil, and vinegar. It provides moisture, fat, and binding properties that help create tender, moist baked goods similar to what eggs provide.